Seeker

The project models the intensive agricultural system of the Region of Murcia to evaluate farming practices that mitigate and adapt to climate change, maximizing ecosystem services. It uses mathematical programming and FPEIR and SE/CSE frameworks to design …

The project aims to optimize the production of meat analogues with improved texture and nutritional profile using wet extrusion and machine learning techniques. Predictive models and a data repository will be developed, and optimal formulations will be …

Development of an optimized fermentation process that improves production efficiency, guarantees a low alcohol content and enriches the nutritional properties of Kombucha, while maintaining the quality and authenticity of the …

Cold plasma is emerging as a promising non-thermal technology capable of inactivating a wide range of microorganisms without affecting the product. The challenge lies in optimizing its application conditions and validating its effectiveness in real food …

The utilization of bioactive compounds from plant waste with potential application in human and plant health, promoting the transition to a circular …

Smart grazing for the enhancement of ecosystem services. Demonstrative actions of the potential use of sensor technology (virtual enclosures, animal health tracking and monitoring) combined with geographic information systems for efficient livestock …

Characterization of honey quality through quantitative and qualitative studies, and development of screening methodologies for the detection of fraud in …

The project aims to produce biopolymers from agri-food by-products for high-value applications, especially in 3D printing in the biomedical …

Formula development, pilot plant scale manufacturing process and product data sheet for a prototype Jellys (cocktail encapsulated in gelatin), which allows extending its shelf life by stabilizing its physicochemical and organoleptic characteristics at …

KRONODIABET integrates continuous monitoring of glucose, hormones, metabolomics, and diet under real-life and laboratory conditions. We seek transferable knowledge that will generate guidelines and tools to optimize the design of products aimed at …

An experiment will be conducted, in a controlled and small-scale environment, to validate that by-products of mature cheese can be transformed into an attractive and nutritious snack using REV …

Using its precision CO2 fermentation technology, this project has focused on optimizing the fermentation process with food-grade yeasts to obtain high-value proteins. The project aims to adapt this technological asset to the industrial environment, …

The project addresses the need to apply innovative preservation technologies that allow the inactivation of microorganisms and enzymes, while preserving the nutritional and organoleptic properties of the product through a preservation treatment that …

The project aims to develop transparent and colorless coatings for glass containers that filter UVA radiation, protecting agri-food products such as wines and oils without altering their appearance, improving their preservation and shelf life through …

Development of a vegan edible fork from non-allergenic or non-intolerant ingredients such as gluten, nuts, etc. and with a neutral flavor, which can be used for consuming prepared dishes and …